Scottish Fruit Filled Scones Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Steps:

• Preheat oven to 425F degrees.
• Combine flour, baking powder, and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry cutter until mixture looks like fine granules.
• Add sugar, raisins and mix.
• Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
• Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
• Roll out dough to a flat shape between ¼“and ½“ thick.
• Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
• Place a solid disk on a greased cookie sheet.
• Place a disk with a hole on top and fill the hole with fruit.
• Cover with another solid disk and pinch edges to seal.
• Re-roll and cut scraps and repeat cutting until all dough is used.
• Bake for 12 – 14 minutes or until medium brown on top.
• Put on a wire rack and cool before serving.
• ***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.

Steps:

• Filling:.
• Simmer fruit and sugar in a saucepan on the stove until tender. Dissolve cornstarch in water and add to fruit. Simmer just until thickened. Cover and chill.
• Scone:.
• Preheat oven to 375.
• Combine flour, sugar, baking powder and salt in a large bowl.
• Cut in cold butter using a pastry knife, or a food processor with the blade attachment.
• In a different bowl beat the egg, add cream and vanilla paste/pulp.
• Pour liquids into dry ingredients and stir just to combine (don't over work or the scones will be tough and not flaky).
• Measure out 1/4 cups of batter on a cookie sheet and fill however you like.
• Dust tops with sugar.
• Bake for 16 minutes or until lightly golden brown.

Steps:

• Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
• In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
• Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
• Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.